Tuesday, December 28, 2010

Brinjal Pachadi / Chutney

  • Brinjals 4
  • Tomatoes 5
  • Green chilies  9
  • Red chilies 3
  • Tamarind  marble size
  • Fenugreek seeds 1/4tsp
  • Urad dal 3tsps
  • Mustard seeds 1 1/2tsps
  • Turmeric powder 1/4tsp
  • Asafoetida 1 pinch
  • Salt to taste
  • Coriander for garnishing
  • Oil 8tsps

  1. Wash and clean brinjals. Take water in a bowl, add salt and mix well.
  2. Cut brinjals into small cubes and add them to the salt water. Wash them well in the salt solution so that the bitterness of the brinjal is removed. 
  3. Take the washed brinjal into a microwave safe bowl. Add little salt and mix well.
  4. Place this bowl in a microwave oven and cover it partially.
  5. Cook the brinjals on high power for 10 minutes. Stir once in between.
  6. Wash and clean the tomatoes. Chop the tomatoes finely. 
  7. Take the chopped tomatoes into a microwave safe bowl and place it in the  microwave oven.
  8. Cover the bowl partially and cook on high power for 5 minutes. Stir once in between. Keep this bowl aside.
  9. Wash, clean and cut the green chilies into small pieces.
  10. Break the red chillies into small pieces.
  11. Wash, clean and chop the coriander leaves.
  12. Now heat a pan and add oil to it. When the oil is hot add the fenugreek seeds and urad dal.
  13. Fry till the seeds start changing color. Then add the mustard seeds and fry till they splutter.
  14. Add the cut green chilies and fry well. Add the red chili pieces and asafoetida.
  15. Fry well and remove this seasoning by leaving the oil in the pan. Take the fried seasoning into a plate and allow to cool.
  16. To the remaining oil add the cooked brinjal pieces.
  17. Add turmeric powder and little salt to the brinjal pieces and mix well.
  18. Fry the brinjals well till dry roasted. Take them into a plate.
  19. Now add the cooked tomatoes and salt to the pan and fry until the tomatoes are thick without water. Take these cooked tomatoes into a plate and let it cool.
  20. Now take a mixie jar and grind the seasoning coarsely with tamarind and remove it.
  21. To this jar add the fried brinjal and grind coarse, remove it.
  22. Now finally add the fried tomatoes and grind to a coarse paste. Remove it.
  23. Now mix all the grounded paste together well.
  24. Adjust salt if required.
  25. Heat a pan pour little oil, when hot add the grounded paste and saute for few minutes.
  26. Transfer to serving bowl, garnish with coriander.
  27. Serve hot with rice along with ghee.

  1. Be careful with the salt, as you will be adding too many times but very small amount.
  2. Do not grind brinjal and tomato together, taste differs.

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